—a town hall, and a hospital. One of the most important towns in the La Mancha district, Daimiel has manufactures of woolens, linens, bricks, liquors, soap, hats, etc. Population, in 1900, 11,825.
DAIMIO, dī′mē̇-ō (Japan., great name). A term applied in Japan to a territorial feudal lord, in contrast with the kuge or landless noble of the Imperial Court. From the decay of the Mikado's power in the twelfth century, this class, numbering nearly 300, flourished until the abolition of feudalism in 1868, when they were amalgamated with the kuge, the two forming the Kuazoku, or flowery nobility. According to their former rank, wealth, power, historical or personal importance, the individual daimios have become princes, marquises, counts, barons, etc. Consult: Dickson, Sketch of the History and Government of Japan (London, 1869); and Griffis, The Mikado's Empire (New York, 1900).
DAINTY, Lady. A feminine type of fashion and frivolity in Cibber's The Double Gallant.
DAIRCELL. An Irish saint of the seventh century; the illegitimate son of a farmer at Luachair, near Castle Ireland, Kerry. He was born in the wilderness and would have been killed at birth by his mother, had not a dove descended from heaven to protect him, or “gather him to her in her wings;” whence his name Daircell, meaning ‘a gathering.’
DAIROLLES, dā̇′rō̇l′, Adrienne. An actress of French origin, who, in England, in 1885, attracted notice as an amateur. The following year she supported Mrs. Langtry in a play called Les Brebis de Panurge. Later she appeared at the Drury Lane, Globe, and Adelphi theatres. In September, 1891, she was Noémie Nioche, in Henry James's play The American, produced at the Opéra Comique in London. In 1893 she appeared in New York at the Star Theatre. The following year she played at the Lyceum, and in the production of The Fatal Card at Palmer's Theatre, taking the part of Mercedes.
DAIRYING (ME. deyery, from deye, dairymaid, Icel. deigja; probably connected with OSwed. dæggja, to suckle, Skt. duh, to milk). That branch of agriculture which has to do with the production and utilization of milk. It embraces the feeding and management of milch cows, the supplying of cream and milk, and the making of butter and cheese, etc. The term dairy husbandry is applied to a system of farming under which cows are kept and bred, and the principal crops grown with special reference to the dairy herd. Dairy was formerly used to designate the place or house where the milk was kept, cheese was made, etc. Like almost all other occupations, dairying has become in recent years divided into several distinct and special lines. These differ as to the form of the product and the manner of disposing of it. In one case milk or cream may be produced for delivery to consumers direct from the dairy, or the same product may be delivered to a creamery to be manufactured into butter and cheese, or the product of the herd may be converted into butter and cheese at home.
In no branch of agriculture has greater progress been made in recent years than in dairying, and it is now regarded as among the most progressive and highly developed forms of farming in the United States. While formerly believed to be confined by natural conditions to a limited area, known as the ‘dairy belt,’ it has been shown that the industry can be profitably and successfully carried on over a wide range of country, and that, generally speaking, good butter and cheese can be made by proper management in almost all parts of North America. Dairying was formerly confined to the spring and summer months, when pasturage could be had for the cows, and it was planned to have the cows calve as far as possible in the spring; they were generally allowed to go dry during the fall and early winter, and were neither well fed nor well housed through the winter. Winter dairying was practically unknown, as it was not supposed to be feasible or profitable. Under the system at present followed, dairying is not confined to any season, and the cows are fed succulent fodder during the winter in the form of corn silage, and roots, in addition to hay and liberal grain rations, composed largely of bran, cornmeal, and the by-products of factories where glucose and similar products are made. Great stress is laid upon the value of succulent foods as supplements to dry feed in winter, and in all countries where dairying has attained a high degree of development succulent feeds have occupied a prominent place in the ration given throughout the year. Corn silage is extensively relied upon for this purpose in the United States, being the cheapest food which can be supplied over a wide extent of the country. There may now be said to be two general systems of summer-feeding cows, the pasturage system, and the ‘soiling’ system, in which latter the green crops are cut for the animals. Pasturage is still extensively practiced where practicable, and it is quite customary to feed some grain to good cows on pasture. A large number of cows in the eastern part of the United States are now ‘kept up’ during summer, such green feed as comes into condition in succession throughout the season being raised for them. This method is thought to be more economical in sections where land commands a high price. A much larger number of cows can be kept on a given area by this ‘soiling’ system, and the animals are found to keep healthy and do well under it. Perhaps the most remarkable advance in dairying has been in the keeping of better cows, and in giving more attention to their feeding, comfort, and general management. The introduction of the creamery and cheese-factory systems (q.v.) has caused a great revolution in dairy practice, to a large extent transferring the manufacture of butter and cheese from the farm to the factory. The invention of the Babcock test, which has made practicable the payment for milk by test and placed it within the power of dairymen to test their individual cows, has been a very potent factor in improving the grade of cows which are kept, and has probably done more than any other single thing to advance American dairying. Milk of guaranteed fat-content is now sold in most of the large cities, and cream is supplied of various degrees of richness, according to the purposes for which it is intended. The sanitary conditions of milk production have been greatly improved as a result of bacteriological and other studies which have been made, and pasteurized milk and cream are now extensively used.
Dairying has been very greatly advanced by
